Wednesday, March 9, 2011

Pasta with Butternut Squash and Walnuts

Pasta with Butternut Squash and Walnuts

1 butternut squash peeled and cut into 1-inch cubes
1 box pasta
1/2  cup olive oil (plus a few tbsp for roasting squash)
1/2 cup walnut pieces
2 shallots, coarsely chopped
1 1/2 tsp dried sage (or 2 tbsp fresh)
Salt and pepper to taste
1 cup Gouda cheese or Parmesan cheese
1 TBSP garlic clove, minced
1/2 cup reserved cooking water

1. Mix the butternut squash with a 1-2 tablespoons of olive oil- enough to coat.  Add garlic, 1 tsp kosher salt.  Roast at 350 degrees for 50 minutes until tender but not mushy.

2. Cook pasta until al dente

3. Heat olive oil in saute pan.  Add walnuts and shallots and cook until light brown (about 10 minutes on low heat) Add sage.  fresh sage would be best- some diced and a few whole leaves for "fried" sage leaves as a garnish.  Add salt and pepper to taste.

4. Toss cooked pasta with sauce adding 1/2 cup reserved cooking liquid.

5. Mix 1/2 cup shredded cheese in pasta and put rest on top.  Allow to melt and serve.

Servings: 6

Sorry I don't know why the underline won't come off.  I gave this a try tonight to use a lovely squash a co-worker gave me. I thought the gouda would go well with the walnuts but I think Parmesan would work equally well.  This recipe is high in total fat but low in saturated fats (the bad kind).  I like to use the Barilla pasta.  I have never acquired a taste for whole wheat pasta- but this is loaded with good stuff and you can barely tell that it is not regular white pasta.  The label did not photograph well but it is loaded with healthy whole grains- great product.  I made enough butter squash for 2 meals when I roasted it- i can freeze it and have it ready next time.  


Jamie ***
Meredith ****
Colin ***
Clay ***
Lexi ***

Colin doesn't like nuts but did not seem to notice them.  None on is crazy about butternut squash except me but they all ate some (except Colin) but he LOVES pasta so we are even.

Note: This was even better the next day with a little Parmesan on top.

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